Ingredients
1-1/2 pounds carrots, cut into 1-inch julienne strips4 tablespoons olive oil1/3 cup chicken broth1/2 teaspoon pepper2 tablespoons brown sugar2 tablespoons butter, melted1 tablespoon lemon juice1 tablespoon grated lemon zest1 tablespoon minced fresh parsley
Preparation
In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender.
Combine the brown sugar, butter, lemon juice and zest; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley.
